Description
A creamy and delicious macaroni salad filled with crunchy veggies and a tangy dressing, perfect for any gathering.
Ingredients
Scale
- 2 cups Elbow Macaroni
- 1 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 cup Celery, finely chopped
- ½ cup Red Onion, diced
- ½ cup Sweet Pickles or Relish, chopped
- 3 Hard-Boiled Eggs, chopped
- Salt and Pepper, to taste
- Fresh Parsley or Dill, for garnish
Instructions
- Cook the elbow macaroni: Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions, about 7-9 minutes.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
- Chop and dice: Chop veggies and prepare hard-boiled eggs while pasta cooks.
- Drain the pasta: Once cooked, drain and rinse under cold water to cool.
- Combine everything: Add cooled macaroni to the bowl with dressing and chopped ingredients. Toss gently.
- Taste and adjust: Add more pickles or mustard as desired.
- Chill out: Cover and refrigerate for at least 1 hour.
- Serve and enjoy: Serve chilled, garnished with fresh herbs.
Notes
For added flavor, consider incorporating other herbs or additional vegetables like bell peppers. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: macaroni salad, creamy salad, pasta salad, summer recipes, side dish